Crab, Corn, And Tomato Salad With Lemon-Basil Dressing - cooking recipe

Ingredients

Dressing for salad
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon honey
3/4 teaspoon Dijon mustard
1/4 teaspoon salt (to taste)
1/4 teaspoon lemon pepper
Corn crab salad
3 tablespoons lemon juice
1 cup fresh corn kernels, about 2 ears
1/3 cup fresh basil, thinly sliced
1/4 cup red bell pepper, chopped
2 tablespoons green onions, sliced
1 lb lump crabmeat, shell pieces removed
For plating
8 slices beefsteak tomatoes, cut in 1/4 inch slices
1 avocado, chunked

Preparation

Combine dressing: zest, lemon juice, oil, honey, mustard, salt, and pepper in a cup, stir well, remove about 1/4 cup of dressing mixture and put into medium size bowl for salad for step 2. RESERVE rest of dressing for topping tomato/avocado mixture later for Step 4.
Into medium sized bowl ( that you have the 1/4 cup of dressing), add the additional 3 tablespoons of lemon juice, corn, basil, bell pepper, onion, and crab; toss gently.
Arrange 2 tomato slices and 1/4 avocado onto each of 4 plates.
Drizzle about 1 teaspoon of reserved dressing in cup over each tomato/avocado mixture.
Divide corn and crab salad between plates.